1 hr 15 mins
The original recipe came from Martha Rose Shulman's cookbook Provencal Light, a collection of southern France lowfat recipes. I modified it so that it has no fat, and added white beans to the recipe to complete the protein. This soup is slightly sweet and very tasty.
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Units: US | Metric
- 1 large onion, coarsely chopped
- 907.18-1360.77 g butternut squash, peeled and and diced
- 4 garlic cloves, peeled and minced
- 1892.0 ml water or 1892.0 ml chicken broth or 1892.0 ml vegetable broth
- 2 bay leaves
- 4.92 ml dried thyme
- 158.51 ml short-grain brown rice
- 236.59 ml dried great northern beans, soaked overnight
- salt and pepper
- 0.25 ml nutmeg
- 236.59 ml parsley, finely chopped (optional)
- 1Soak the Great Northern beans overnight. Drain and rinse.
- 2Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. Turn down the heat and simmer for about one hour.
- 3When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. You will probably need to do this in two batches.
- 4Return the soup to the pot. Taste and season with salt and pepper and a dash of nutmeg. Heat through. Add the chopped parsley just before serving.
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Nutritional Facts for Non-Fat Butternut Squash Soup With Beans and Rice
Serving Size: 1 (834 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 393.5
- Calories from Fat 15
- Total Fat 1.6 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 28.0 mg
- Total Carbohydrate 84.3 g
- Dietary Fiber 15.6 g
- Sugars 7.6 g
- Protein 15.2 g